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Honey Cilantro Chimichurri Potato Salad
Course:
Side Dish
Cuisine:
Tex Mex
Prep Time:
5
minutes
minutes
Cook Time:
20
minutes
minutes
Total Time:
25
minutes
minutes
Servings:
6
servings
Calories:
Author:
Amber Forbes, Slim Pickin's Kitchen
A gluten-free, vegetarian and mayonnaise free potato salad recipe that's made with fresh herbs, a touch of honey, and a kick of cayenne while staying simple, light, and satisfying.
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Ingredients
For the potatoes:
2.5
lbs
small Yukon gold or red potatoes
scrubbed clean
1
teaspoon
salt
For the Honey Cilantro Chimichurri Dressing:
¾
cup
fresh cilantro
1
cup
fresh parsley
2
tablespoon
sweet onion
minced
2
cloves
garlic
peeled and chopped
⅓
cup
red wine vinegar
½
cup
extra virgin olive oil
2-3
tablespoon
honey
½
teaspoon
ground cumin
⅛
teaspoon
cayenne pepper
salt & pepper
to taste
Instructions
For the potatoes:
Chopped the potatoes into one inch, or bite size pieces, and place into a large stock pot.
Cover the potatoes with water and bring to a boil.
Reduce heat to medium-low and simmer until cooked through and tender, about 18-22 minutes,
Drain completely then add directly back into the pot you cooked the potatoes in.
Immediately pour in the honey cilantro chimichurri dressing and gently toss to coat.
Serve warm, at room temperature, or cold!
Enjoy!